Chestnut Braised Pork

Overview

Autumn is the season of chestnuts. Put the golden, plump chestnuts into your mouth, and the sweet, fragrant, soft and waxy taste makes you feel the satisfaction of the autumn fruit harvest. Just eating this simple and simple delicacy gives you a strong sense of satisfaction. Moreover, you can also pair it with meat dishes, make soups, and mix it into staple foods and desserts. It makes those delicacies have the satisfying taste of the golden autumn harvest. Chestnut contains a large amount of starch, protein, fat, B vitamins and other nutrients, and is known as the king of dried fruits. Traditional Chinese medicine believes that chestnuts can nourish the spleen and stomach, nourish the kidneys and strengthen muscles, activate blood circulation and stop bleeding. It has good curative effect on kidney deficiency, so it is also called the fruit of the kidney. It is especially suitable for the elderly with kidney deficiency and loose stools. Regular consumption can strengthen the body and cure diseases. Roasting meat with chestnuts combines the best of both worlds. It is sweet, glutinous and moist, which will whet your appetite

Tags

• hot dishes
• chestnut
• cooking wine light soy sauce
• old soy sauce
• onions
• pork belly
• rock sugar
• star anise
• zanthoxylum bungeanum
• ginger

Ingredients

Steps

1. 1 Cut the braised pork into cubes and make a cross on the back of the chestnut. After the water boils in the pot, add the chestnut and cook for four minutes. Remove it and quickly put it into cold water and peel off the shell and underwear.

   

2. 2 Put onions and peppercorns in the pot, add cooking wine and water and bring to a boil, add pork belly and blanch

   

3. 3 After the oil is hot in the pan, add onion, ginger, Sichuan peppercorns, and star anise and stir-fry until fragrant. Add in the stir-fried pork belly and stir-fry evenly. Fry over low heat until slightly yellow

   

4. 4 Add cooking wine and cook until fragrant, add an appropriate amount of rock sugar, then add dark soy sauce and light soy sauce. Pour enough hot water to cover the pork belly, bring to a boil over high heat, and continue to cook over low heat for 25 minutes;

   

5. 5 Add the peeled chestnuts, continue to cook for fifteen minutes on low heat, reduce the juice over high heat, add a little salt and chicken essence to taste

   

6. 6 Prepare to enter the market

   

7. 7 Soft and glutinous braised pork, fragrant and sweet chestnuts, strengthen the spleen, stomach, kidneys and bones